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WE MOVED
Effective August 17, 2005
Our New Address is:
Globe Packaging Co., Inc
Globe Casing Company
368 Paterson Plank Road
Carlstadt, NJ 07072
Tel: (201) 939-3335
Fax: (201) 939-3325
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To
make natural casings more pliable and easier to stuff, put
sodium phosphate in water you soak your casings in. Use
same type of phosphate you use in ham cure. It makes a big
difference, Use approximately 3oz. per gallon of water.
For smoked sausages, add 1/2oz. of sodium erythbate to the
casing watter for better smoke color.
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Prepering
Casing for Stuffing | Cooking Recipes
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Our
sheep casings are the highest quality small diameter casing for
your finest sausages and franks. Available in a diameter range from
16mm to 30mm in two grades ;fine emulsion grade and coarse emulsion
grade. Uniform casing diameters with long strands to speed up production
lowering your cost.
Natural casing
not only protect the fine flavor of your sausage it keeps the sausage
tender and juicy with a wellfilled appearance. |
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| Range
of Diameter |
Approx.
Cpacity/Bundle
Yield Wt |
Product
Example |
| 18-20
mm |
36-40
lbs |
Fresh
Pork Sausage, Frankfurters, Hot dogs |
| 20-22
mm |
45-50
lbs |
Fresh
Pork Sausage, kabanosy, Hot dogs |
| 22-24
mm |
56-59
lbs |
Frankfurters,
Bockwurst, Chipolata |
| 24-26
mm |
59-62
lbs |
Frankfurters,
Bockwurst, Kabanosy,parowka |
| 26-28
mm |
62-67
lbs |
Frankfurters,
Bockwurst, Kabanosy |
| 28
mm/up |
67-73
lbs |
Frankfurters,
Backwurst, Kabanosy |
| PACKING:
Salted
Preflushed and individually packed in brine
Tubed with strands of casing on a sleeve of plastic
Net Packed three hanks individually striped in
net
Vac Pack individually packed in vacuum pouch |
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*For the latest prices
please contact sales person at toll free 1888 211-0989 or sales@globecasing.com
© New Jersey 2004 Globe Casing
Company All Rights Reserved |
